Pumpkin Spiced and Iced Cookies

Level: Intermediate
Prep Time: 20 min
Cook Time: 15 min
Cooling Time: 15 min
Yields: 60 cookies (5 dozen)

Description

Pumpkin Spiced and Iced Cookies offer the moistness of pumpkin pie with the chocolatey sweetness of chocolate chips. Try these for a Halloween party or a children's dessert at Thanksgiving.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped walnuts
  • VANILLA GLAZE (recipe below)

Directions

PREHEAT oven to 375° F. Grease baking sheets.

COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE:
COMBINE
1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Delicious!

by G. GINA , Winfield, IL on Aug. 2010

These are delicious, especially in the fall. I will definitely make them again!

The Best Cookie

by z. zaneta , Aberdeen, WA on Dec. 2009

I love these cookies. I took them to work and they disappeared within an hour. I don't use the icing and find that they are just as good.

Better with Age :-)

by B. Bernadette , Horsham, PA on Dec. 2009

After tasting one cooled pumpkin cookie my opinion was these were just OK. After two days inside the cookie tin their full flavor comes through with every ****. I also placed regular chocolate chip cookies in the tin,the moistness of the pumpkin kept the chocolate chip cookies from getting hard. A winning combination.

On My Make Again List

by C. Cindy , Holley, NY on Nov. 2009

These cookies were easy to make, and the whole family raved about them...will make again and again.

Delicious!

by R. REBECCA , Rio Rico, AZ on Nov. 2009

I love to make these cookies for the holidays! I don't think they need to glaze, and are delicious without it.

Fantastic

by D. Donna , Sacramento on Nov. 2009

The cookies were a success at the Halloween party. At first I was reading some of the reviews and though about omitting the glaze and nuts but the hubby talked me out of it and I'm glad I followed the recipe as is. I did chill the dough for an hour but no need, just used my cookie scooper and made the 5 dozen. They will be made again.

Okay but not as good as I hoped

by B. Bonnie , Gainesville, TX on Dec. 2008

I made these cookies according to the directions for a cookie exchange. People who tried them felt they tasted unusual. I glazed them according to directions and they became too gooey. If I make these again, I will not use the glaze.

Great cookies

by a. anthony , davis, CA on Dec. 2008

I love these cookies!

People beg me for these!

by L. Liz , Los Angeles, CA on Dec. 2008

These have become my begged-for cookies that I now make every fall/winter :o9 I stopped using the glace because they're so moist as they are (never have added walnuts either). I also tried substituting butterscotch chips recently and the result was phenomenal. The taste of butterscotch and pumpkin blended so well together! I would give this recipe 50 stars if I could!!!

GREAT!!! Cookies

by M. Marlene , Midland, MI on Dec. 2008

I've been making these for over a year. My grandchildren prefer them to chocolate chip cookies. I add 1 tsp. cinnamon and use 2 tsp. of pumpkin pie spice instead of 1 1/2 tsp. and eliminate the nuts and glaze. Easy and DELICIOUS!